You know how we’re passionate about local and responsible sourcing? A few months ago we decided to take ownership of a handsome Belted Galloway cow from Eaglescairnie Mains Farm in East Lothian. Now this Belted Galloway was a real belter of a beast. Part of a pedigree herd, it was grass reared, free to roam and completely organic. This kind of rearing creates the exact type of beef we’re after – premium quality, super lean and great tasting.
It’s all very well serving a great tasting dish, but we really care about the food we’re cooking with. That’s why, just like our venison which comes from our own estate in Perthshire, we can give you an exact timeline from field to fork. On the 4th October the cow left the farm (let’s not dwell on that part) and on the 10th October our butcher Brian hung the meat and started the ageing process.
But the story doesn’t end there. We were keen for our team to be involved, so after the meat had been hung for 35 days, Assistant Manager Colleen and Sous Chef Marcin were invited down to learn about the butchery process. They spent the afternoon learning about the different cuts of meat, flavour profiling and prepping for a busy weekend at Howies Restaurants.
The best thing about this kind of sourcing is that we can ensure minimal wastage, and use all the meat from nose to tail. But as it’s the weekend, we know what we’re most looking forward to… steak, and lots of it. Sirloin, ribeye, rump and fillet – we can’t wait to savour these all weekend long.
Our Belted Galloway beef is available in Howies Waterloo Place and Howies Victoria Street this weekend (15th – 17th November).